Sprouted Mung Bean Salad (Moong Salaad)

This is a variation of one of my favorite salads and is SO incredibly healthy that I get to feel superior when I eat it. ;o) You can use a variety of sprouts; my favorites are mung beans and lentils. The spiciness can be adjusted by altering the chili/jalapeno amount. Some versions of this salad call for cooking the sprouts in a little water for 2 minutes, but I always use them raw - love the crunch! Time doesn't include sprouting your beans/lentils.

• Ready In: 12 mins
• Yields: 4 significantly sized servings

Ingredients

• 3  cups  fresh mung bean sprouts
• 1  pinch turmeric
• 1  green chili peppers or 1⁄2  jalapeno, finely minced
• 1  medium onion, finely chopped
• 1⁄2  minced tomatoes, seeds and juice removed
• 2  tablespoons fresh lemon juice
• 1⁄2 teaspoon sugar (optional)
• 1⁄2 teaspoon salt
• 1  large  pinch fresh ground pepper
• 1 -2  tablespoon  chopped cilantro

Directions

1. Mix the chili, onion, tomato, lemon juice, sugar (if using), salt and pepper together in a large bowl.
2. Add the sprouts to the chili mixture, gently combine, then fold in the cilantro.
3. Cover the bowl with plastic wrap and refrigerate until required. Serve chilled.